RHUBARB CAKE

A clas­sic Bri­tish flavour that works a treat in this sim­ple but de­li­cious cake. Serves 8

Canal Boat - - Restoration -

IN­GRE­DI­ENTS

150g Rhubarb, trimmed 70g Greek Yo­gurt 60g Ground Al­monds 190g Self-rais­ing Flour 2 Medium Eggs 130g Bak­ing Spread 130g Caster Sugar 10g Soft Brown Sugar 10g Flaked Al­monds 1 x 20cm loose base cake tin METHOD 1 Pre-heat the oven to 180°C/350°F/Gas Mark 4. 2 Line the base and sides of the tin with some bak­ing parch­ment. Don’t worry about be­ing neat – the wrin­kles give a lovely tex­ture to the cake sides 3 Put the flour, eggs, ground al­monds, caster sugar, yo­gurt and spread into a food pro­ces­sor or mixer and blitz un­til smooth. 4 Pour into the pre­pared tin, chop the rhubarb into chunks and scat­ter over the top. 5 Sprin­kle over the brown sugar and the al­monds. 6 Bake for 40-45 min­utes un­til golden and firm to the touch. Use a knife or skewer in the cen­tre of the cake to check if it is cooked prop­erly. If the skewer comes out clean, it’s ready to serve to the ea­ger crowd!

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